Red Cabbage Salad with Apples, Walnuts and Beets

Ingredients

• 400 g red cabbage
• 5 tbsp red wine vinegar
• 1 tbsp apple juice
• 1 tbsp Olive Oil
• 2 tbsp liquid honey
• 1 tsp piment powder
• 1 tsp cloves powder
• 1 tsp cinnamon powder
• Salt
• black pepper (freshly ground)
• 80 g peeled walnut kernels
• 2 tart apples (e.g., Granny Smith)
• Lemon juice
• 2 beets (vacuum packed)

Instructions

1. 1.

   Clean the red cabbage, quarter it, cut out the stem and slice the cabbage crosswise into strips. Place in a bowl and pour boiling water over it. Let stand for 5 minutes, then drain and let cool. Whisk together the vinegar with the juice, oil and honey, add the spices and season with salt and pepper. Roast the walnuts in a hot pan without fat until fragrant, remove, cool and roughly chop.

2. 2.

   Wash the apples, quarter them, remove the core and slice into thin wedges. Mix with 1 tbsp lemon juice. Slice the beets and combine them with the apples, walnuts and vinaigrette under the cabbage. Taste and adjust seasoning, then serve on plates.